Try our delicious way to make vegetable stock, then use it in soups, stews and main dishes.
Vegetable Stock
- Prep Time 20 min
- Total 1 hr 30 min
- Servings 8
- Ingredients 10
Ingredients
- 8 cups cold water
- 6 cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms*, potatoes, spinach or zucchini)
- 1 medium onion, coarsely chopped (1/2 cup)
- 4 cloves garlic, finely chopped
- 1/2 cup fresh parsley sprigs
- 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
- 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 dried bay leaves
Instructions
-
Step1In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover; simmer 1 hour, stirring occasionally.
-
Step2Cool about 10 minutes. Strain broth through fine strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.
Nutrition
50
Calories
0g
Total Fat
1g
Protein
11g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 50
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 380mg
- 16%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 3g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 25%
- 25%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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